• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.267-278
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• 2009

The purpose of this study was to examine parents' perceptions towards, and the importance and performance levels of, foodservices in child-care centers and to suggest ways to increase foodservice quality and promote efficient operations in the future. A questionnaire survey was provided to 540 parents and the return rates 82%. The survey period was from June 20 to July 27,2007. The collected data were statistically analyzed with the SAS package program using descriptive statistical analysis, t-tests, ANOVA, Duncan's multiple comparisons, factor analysis, and multiple regression analysis. The results were as follows: The parents perceived that foodservice operations promoted their children's health and helped them form desirable dietary habits. The parents also had a high level of perception toward the need for foodservice, earning greater than 4.5 points out of 5 points. Their perceptions of foodservice quality were examined by four dimensions of importance and performance levels. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points of less out of 5 points to most quality attributes of performance level. As for the importance and performance levels of the quality dimensions of meal service, the parents regarded sanitation as the most important dimension. IPA showed that 'organic food materials' was included as a 'focus here' area. The overall satisfaction level for foodservice was 3.59 out of 5 points. A higher level of satisfaction was shown when a dietitian was present as well as in public childcare centers. According to multiple regression analysis, 53.51% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, sanitation, environment, and foodservice effects.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.105-114
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• 2008

The purposes of this study were to identify the students’ perception and to evaluate the satisfaction with the quality of school foodservice in Chungbuk Province. A questionnaire survey of 900 students was conducted and 370 completed questionnaires were available for the purpose of the statistical evaluation. Statistical analyses were performed on the data utilizing the SAS V8.2 program. Importance, performance and satisfaction scale were composed of 5-Likert scales. The main results of this study were summarized as follows: The degree of importance and performance on twenty three attributes and the degree of satisfaction with four dimensions and overall satisfaction were measured according to type of school, location of school, place for eating, type of foodservice system and type of foodservice operation. The importance score was significantly higher than the performance score at all quality attributes except for the food appearance. The performance score of ‘waiting time’ and ‘atmosphere’ was less than 3 point out of 5 scale. The average satisfaction score for the quality dimensions of food, sanitation and service was 3.35, 3.19 and 3.10 point out of 5 scale, respectively. The satisfaction score for dimension of environment was 2.93 point out of 5 scale. The score for overall satisfaction was 3.27 point out of 5 scale. The satisfaction score for elementary school foodservice management was significantly higher than middle and high school foodservices. The satisfaction score for commissary foodservice operations was significantly higher than conventional foodservice operations. Using survey results as a base, the dieticians of school foodservice are required to meet the needs of the students and increase students’ satisfaction.

• Animal Bioscience
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• v.37 no.1
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• pp.116-122
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• 2024

Objective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion: Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.

• Journal of Korea Water Resources Association
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• v.40 no.7
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• pp.503-510
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• 2007

In the area of such a nature-friendly stream improvement, it is not established yet which engineering method is suitable for stream environment, due to lack of technology. Therefore, although nature-friendly stream improvement was done with expensive engineering method, the effect has not been fully confirmed, which results from the absence of overall valuation tool of stream improvement. In this regard, it is necessary to develop and apply comprehensive and diverse valuation methods covering stream functions to the analysis of stream improvement. In this study, we collected data from years' of monitoring on the Gyeongcheon river, which is located in Sunchang-eup, Jeollabuk-do and recently underwent an nature-friendly stream improvement work. Based on the data, we developed a series of valuation methods such as stream naturalness evaluation, life cycle evaluation, amenity evaluation, and economic benefit analysis to consider the environmental function of stream from a comprehensive perspective. Stream naturalness evaluation is a quantitative analysis of how natural a stream is, and includes additional valuation items such as ecosystem and water quality for the purpose of overall valuation, unlike existing research focusing on physical elements and structural characteristics of a stream. We developed a method of stream valuation with life cycle assessment to river reorganization project. Amenity evaluation method was developed as a means to analyze residents' satisfaction with stream improvement through questionnaires. Economic benefit analysis was developed as a means to determine the attributes of environmental water supply, ecosystem, river maintenance, and water quality and predict economic benefits using contingent valuation method (CVM) and multi-attribute utility analysis (MAUA) method in order to analyze economic benefits brought in by stream improvement. It is considered that the four methods developed in this study make possible to conduct an overall and quantitative analysis of stream improvement.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Journal of Korean Academy of Nursing Administration
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• v.10 no.2
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• pp.233-241
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• 2004

Purpose: The study was done to analyze the concept of accountability. Method: This study adopts a methode of Walker and Avant(1995) for analysis. Result: The defining attributes of accountability are obligation(competency, implementation) of justification, explanation, reporting and disclosure one's action to whom, acception of the evaluation and sanction against results of one's action. The antecedents of accountability are competency, knowledge, skills, values, duty, obligation, authority, empowerment, responsibility, autonomy. The consequences are public safety, improvement of professionalism & healthcare quality, partnership and stress & strain. Conclusions: It is required to develop the ethical concept and theory construction for accountability.

• ETRI Journal
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• v.30 no.5
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• pp.663-673
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• 2008

The multi-scenario topology of multi-channel hybrid ubiquitous sensor networks (USNs) is studied and a novel link auto-diversity cross-layer cooperative scheduling scheme is proposed in this paper. The proposed scheme integrates the attributes of the new performance evaluation link auto-diversity air-time metric and the topology space in the given multi-scenario. The proposed scheme is compared with other schemes, and its superiority is demonstrated through simulations. The simulation results show that relative energy consumption, link reception probability, and end-to-end blocking probability are improved. The addressing ratio of success with unchanged parameters and external information can be increased. The network can tolerate more hops to support reliable transportation when the proposed scheme is implemented. Moreover, the scheme can make the network stable. Therefore, the proposed scheme can enhance the average rate performance of the hybrid USN and stabilize the outage probability.

• Journal of Families and Better Life
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• v.15 no.1
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• pp.129-146
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• 1997

The purpose of this paper was to discover the importance and degree of satisfaction toward medical service perceived by clients and analize some characteristics and any siginificant difference by deomographic and social variables. In addition the subjects were divided into groups(i. e. satisfied and dissatisfied groups) and tested significant difference between two groups, The results can be summerized as follows: 1,. While the importance of over attributes of medical services percevied by customs was higher the degree of satisfaction was relatively low. 2. According to our analysis the degree of satisfaction toward hospital facilities and staff appeared to have relatively have relatively heavy weights compared to total satisfaction scores. 3. As far customers' quality evaluation about medical service is concerned the importance and degree of satisfaction could not be discriminated by demographic variables except education and income level. 4. The discrepancy of satisfaction s ore between satisfied and dissatisfied group was the highest in hospital facilities compared to other three sectors.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.05a
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• pp.555-560
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• 2002

This paper addresses the methodologies for manufacturing systems design. While a number of design methods are used in product or part design, methods for manufacturing systems design are rarely known. Two approaches, simulation and axiomatic design theory, are discussed with respective case examples. The usual purpose of using simulation is to identify the bottleneck of a manufacturing system or to evaluate its performance with the aim of configuring the manufacturing system. The simulation typically proceeds in steps such as problem definition, model building, numerical experimentation, analysis and evaluation. The axiomatic design method transforms customer attributes into functional requirements and repeats mapping processes between functional domain and physical one until a satisfactory level of refinement of the functional requirements and the design parameters is reached. Possible design alternatives are evaluated by applying the independence axiom as well as the information axiom.

• Journal of Korean Society for Quality Management
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• v.31 no.2
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• pp.143-164
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• 2003

In this paper, we use and apply statistical tools to planning marketing strategy in advanced markets. New comers with low brand awareness in advanced markets can not attain high profit easily and need more effective strategic approach. In this paper, an effective and practical procedure is proposed to plan marketing strategies to satisfy the customer and increase the market share in advanced markets. The procedure consists of 5 steps : market survey, determining target brand, evaluation of brand attributes, gap analysis to determine the goal, and correlation analysis for effective improvement method. A case study is studied in the European market for electric appliances, between a Korean company and other companies. Various statistical tools are used to analyze the phenomena and some important conclusions are derived for effective marketing.